Crockpot Tomato Basil Soup

Crockpot Tomato Basil Soup is one of the most popular soup recipes on my blog! Tomato basil soup is one of the original comfort foods.

I love the holidays. Having my kids home and all the craziness that comes with it. I loved all the cooking, baking, eating, playing, and partying that went on. But I am also ready to get back to a regular routine. It’s the same feeling I have each September a long summer full of fun, ready for order and routine.

And I’m also ready for more simplified meals and cooking. My Crockpot Tomato Basil Soup is a perfect way to transition to simply delicious meals. Emphasis on simple, because there isn’t much easier than making soup in the crock pot. And this deliciously creamy tomato basil soup brings back a lot of great memories for me. One of my favorite childhood meals was tomato soup and grilled cheese. My favorite comfort food.

How to Make Crockpot Tomato Basil Soup

This soup is a combination of canned diced tomatoes, celery, carrots and onions. You put those ingredients in the crockpot with chicken broth. Allow to cook on low for 5 to 7 hours. Then, about 30 minutes before you want to serve it, You thicken it with a roux. A roux is a combination of butter and flour. The flour thickens while the fat, in this case butter, ads flavor and makes the flour dissolve in the soup without clumping. If you need a gluten free option, you can use cornstarch.

Next add a cup of hot soup broth into the roux.

Then add in 3 more cups and stir until smooth. Pour thickened soup broth bak into the crockpot. Next comes a cup of Parmesan cheese, warmed half and half, and pepper. Then add in fresh basil and dried oregano.

Finally, cover and allow to cook for another 30 minutes. Season with salt and pepper to taste. And you are ready to eat.

Garnish your bowl of crockpot tomato basil soup with more cheese and serve it with a yummy, crusty bread like my easy french bread.

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

I saw this recipe on another blog and made it for our office Christmas party and it got rave reviews, but there were no leftovers for the family to try. I made it again over winter break and my husband, who hates tomato soup, loved it! I think it’s more like a bisque or cream soup which are my favorites. We will definately make this again and again. By the way, there is also a version to make it on the stove top. I made it by crockpot the first time for the office to keep it warm up here and then on the stove at home and it took only 30 minutes to heat up! – Karen

This is beautiful! You are a featured favorite this week on Saturday Show & Tell at Cheerios and Lattes! Thanks so much for sharing last week, we can’t wait to see what you’ve been up to this week! Have a great weekend, Mackenzie 🙂

I really, really liked this! So did my mother in law, but my father in law wouldn’t try it because he could see it contained veggies (yeah, I know it was “tomato” soup!). I think if I were to have this again, I would puree most of the soup if not all. It was very good and very creamy. Don’t want to know how many calories were in this, though! I did 1 c. milk and 1 c. cream because this is what I had on hand and it turned out just fine. I would like to try and slim this down a bit next time. I might try the plain yogurt idea! Thanks Leigh Ann!

I wanted to add that if you have a gluten-allergy, cornstarch may not be the best bet. It does not have gluten, however it can cause issues. For me of course, it does! 🙁 I have added almond milk which is not hard on my stomach.

Loved the soup! We made it yesterday in our Crock pot Club. We are a bunch of moms that meet once a week to make a meal together. Check out our Facebook page.. The Crock Pot Ladies, Port Washington, NY. We posted your recipe with a link to your page. I am sure we will visit your website again for more recipes… Thanks!

PS: I am putting the leftovers in a blender tonight to make it smoother so the kids will eat it! I will also put croutons on top.. Delicious!

Have you frozen this, and if so, did it curdle when you rewarmed. I make crock-pot meals so I can freeze several servings, and I would love this soup on a day when I’m wearing ice packs. (Sometimes, it hurts to cook).

This was really good. Out of our nine kids only 2 weren’t too sure of it. In my book that’s a good enough home run for me. AND I was able to use the veggies that I harvested out of my garden! Thanks! Suzanne

Making this as I type this. Smells amazing. I did make a few adjustments though. I used fresh tomatoes because I needed to use them up. I just mashed them up a little after dicing so I could get some juice out of them. I didn’t use celery because I hate it, and I added garlic. With the roux, instead of adding the soup into it, I added the half and half and allowed it to thicken a tad, and just to added that to the crock pot. I added spinach and a pinch of red pepper flake. Hope it’s good!

WELCOME

Food, family and friends are three of Leigh Anne's favorite things. . Leigh Anne welcomes you into her kitchen and her life on a daily basis through her personable, down to earth, style and her readers often think of her as their neighbor next door.